125g Butter1 cup Sugar3 Eggs1 teaspoon Peppermint essence½ teaspoon green food colouring2 ½ cups cake flour3 teaspoon Baking PowderPinch salt1 cup milk1 cup dessicated coconutChocolate spread (Nutella to fill and decorate)Grated peppermint crisp chocolate to decorate.
1. Line 24 muffin tins with paper cases2. Cream butter, sugar, essence and colouring until light & fluffy3. Add eggs gradually, beating well after each addition4. Fold in sifted flour baking powder salt and coconut5. Spoon half the batter evenly into 24 paper cases.6. Top centre of each muffin with half a teaspoon chocolate spread7. Spoon remaining batter evenly over chocolate spread8. Bake at 180 for about 25 minutes until done 9. Decorate.